This recipe appears in:

The exotic combination of chile and chocolate in these mole bitters is a perfect addition to cocktails made with tequila, mezcal, or dark rum.

Notes: Cacao nibs are roasted bits of cacao beans. Many grocery and health-food stores carry them, or you can also order them online from Amazon. (You can use leftover nibs to make your own chocolate liqueur.) Wormwood leaf and angelica root can be hard to find. Some bulk natural foods shops carry them, but Lhasa Karnak sells it online and at their Berkeley stores. Ancho chile is a poblano chile that has been dried. You can purchase them from most grocery stores and Latin markets in the spice section.

Directions

1.

Pour the vodka into a sealable glass jar along with cacao nibs, cinnamon stick, clove, allspice, oregano, wormwood, angelica, and sesame seeds. Seal and shake, then let steep for 7 days at room temperature away from direct sunlight. After 7 days, cut up the chile and place it in the jar, seeds and all. Let steep for another 2 days.

Marcia Simmons is a freelance writer based in the San Francisco Bay Area. While she has specialized in developing cocktail recipes and covering cocktail culture, she also writes about food, travel, tech and other topics.

PREVIEW YOUR COMMENT

HTML Hints

Comment Guidelines

Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more in the Comment Policy section of our Terms of Use page.